Toasty pecans blend with maple syrup and molasses to create a sweet, nutty pie worthy of your holiday table, yet quick & easy to put together. Perfect with a dollop of lightly-sweetened whipped cream or a scoop of vanilla ice cream.
Prep Time30 minutesmins
Cook Time40 minutesmins
Chill Pie Dough1 hourhr
Total Time2 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: Maple Pecan Pie, Pecan Pie, Pie
Servings: 12slices
Equipment
9-inch pie pan
Rolling Pin
Ingredients
For the crust
1 1/4cflour
1/4tspsalt
1/2ccold butter (1 stick), cut into small chunks
3-5Tcold water
flour to roll out
For the filling
3eggs
1cpure maple syrup*
1/4cmolasses
2Tall-purpose flour
2Tmelted butter
1tspvanilla
1/4tspsalt
1 1/2cpecan halves
Maple Whipped Cream
1pintheavy whipping cream
1 1/2Tpure maple syrup*
1tspvanilla
Instructions
For the Crust
In a large bowl, combine flour and salt. Using your hands, massage butter into the flour mixture until butter chunks are about pea-sized (or slightly bigger).
1 1/4 c flour, 1/4 tsp salt, 1/2 c cold butter (1 stick),
Drizzle cold water into the butter-flour mixture 1 T at a time, gently mixing with a fork or hands as you go.
3-5 T cold water
Once your dough gets to the point where all flour is moistened and it's starting to come together, press together GENTLY to form a ball. Make sure not to overwork the dough – you want those butter chunks to stay cold!
Chill dough for 1 hour.
Once dough is chilled, roll out on a floured surface to a roundish shape about 1/8" thick. Place in the bottom of your pie pan and trim the edges so you have about a 1" overhang. Fold the overhang under so you have a clean, thick edge, and crimp as desired. Pop it in the fridge while you work on the filling.
For the Pie Filling
Preheat oven to 400°F
In a medium mixing bowl, beat eggs lightly with a whisk. Add maple syrup, molasses, flour, butter, vanilla, and salt. Whisk until well mixed.
Add pecan halves and stir until pecans are all coated in the maple syrup mixture. Pour into your pie crust.
Cover the edges of the pie with a pie shield or aluminum foil. Then place the pie on the lower rack of your oven and bake for 35-40 minutes or until crust is browned and filling is puffed up.
Move to a cooling rack and allow to cool completely. Cut and serve with maple whipped cream.
Store pie covered or lightly wrapped in the refrigerator for up to 5 days (but it's best the first couple of days).
For the Maple Whipped Cream
Put whipping cream, maple syrup, and vanilla into the bowl of a stand mixer fitted with a whisk attachment. Beat, starting on low speed and slowly increasing to high speed (this helps prevent splashing). Beat for about 3-4 minutes, or until soft-to-medium peaks form.
Store leftover whipped cream in an airtight container in the refrigerator. Will be good for about 5 days, though it may deflate. If that happens, just whip it with your stand mixer again for a minute or so.
Notes
*Make sure to use pure maple syrup for this recipe - not pancake syrup. You can also sub a little more molasses for some of the maple syrup if you like, but no more than half.